20 Minute Thai Dumpling Soup
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There’s nothing quite as comforting as a bowl of Thai dumpling soup. Frozen potstickers are simmered with punchy Thai red curry paste, fragrant ginger, lemongrass, and creamy coconut milk for a quick, easy, and cozy soup.
If you love bold and comforting soups, you'll also love my Asian chicken noodle soup, spicy lentil curry and this red lentil dahl.
What you'll love about this recipe:
Ingredients Required & Notes
- Dumplings – Tender pockets that soak up the flavorful broth.
- Chicken broth – The savory base for the soup.
- Coconut milk – Adds creaminess and a subtle sweetness.
- Lemongrass – Infuses citrusy fragrance.
- Ginger / Galangal – Provides warmth and a spicy flavor.
- Garlic – Enhances the savory depth.
- Fish sauce – Adds umami and saltiness. (Use soy sauce for vegetarian)
- Thai chilies – Gives heat and kick.
- Cilantro – A fresh garnish to finish the dish.
- Green onions – Adds crunch and brightness.
Be sure to check out the full recipe and ingredient list below
Here's how to make Thai dumpling soup step by step
- Onions, garlic, and ginger in the pan – Sauté the onion in oil over medium heat until softened, about 3–4 minutes. Add the garlic and ginger, and cook for 1 minute, stirring continuously to prevent burning. This step builds the aromatic foundation of the soup.
- Lemongrass and Thai curry paste added to the pan – Stir in the lemongrass and Thai red curry paste, cooking for 1 minute to release their essential oils. The paste should darken slightly and become fragrant before adding the liquid ingredients.
- Broth being whisked in – Pour in the coconut milk and stock, then whisk to combine. Add the soy sauce or fish sauce, and bring the mixture to a gentle simmer to create a smooth, aromatic broth.
- Dumplings being dropped into the broth – Add the dumplings directly to the simmering broth. Cook according to package directions, allowing them to absorb the flavors of the coconut and curry base as they soften.
- Taste and Adjust – Balance flavors with lime juice, more fish sauce, or chili depending on your preference.
- Finish with Fresh Herbs – Ladle soup into bowls and top with cilantro and green onions for brightness.
Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Smash the lemongrass with the back of a knife before adding—it helps release the oils and flavor.
- Don’t boil too hard once the dumplings are in; a gentle simmer keeps them from falling apart.
- Taste the broth before serving—add a splash more soy or fish sauce if you want more depth.
- Switch it up: try spinach, kale, or pak choi instead of bok choy.
- For spice lovers: add fresh chili slices or a drizzle of chili oil before serving.
What to do with leftovers
- Fridge: Store broth and dumplings separately if possible—up to 2 days in airtight containers.
- Reheat: Warm broth gently, then add dumplings until heated through. Add fresh greens just before serving.
FAQs about Thai dumpling soup
20 Minute Thai Dumpling Soup
Ingredients
- 1 tablespoon olive oil or neutral cooking oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, trimmed and lightly smashed
- 2 tablespoons Thai red curry paste
- 400 ml 1 can coconut milk
- 500 ml 2 cups chicken or vegetable stock
- 1 tablespoon soy sauce or fish sauce
- 1 head bok choy, chopped (or 2 baby bok choy)
- 12 frozen dumplings or potstickers, vegetable, chicken, or pork
- 3 spring onions, green onions, thinly sliced
- Fresh coriander, cilantro, to serve
- Lime wedges, to serve
Instructions
Build the flavor base
- Heat the oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add the aromatics
- Stir in the curry paste and lemongrass, cooking for 1 minute to release the flavors.
Make the broth
- Pour in the coconut milk and stock. Stir in soy sauce or fish sauce. Bring to a gentle simmer.
Cook the dumplings
- Drop the dumplings straight into the simmering broth. Cook according to package directions (usually 6–8 minutes if frozen).
Add the greens
- During the last 2 minutes of cooking, add the bok choy. Simmer until just tender and bright green.
Serve
- Remove the lemongrass stalk. Ladle the soup into bowls, topping with spring onions, coriander, and a squeeze of lime. Serve hot.
Nutrition
More Soup Recipes
Nothing says comfort like a warm bowl of soup. From creamy roasted sweet potato soup to hearty vegetarian black bean chili and slow-simmered classics like French onion soup, these recipes are perfect for chilly nights or make-ahead meals.
If you tried any of these recipes, please let me know in the comments below, and leave a star rating while you're there!
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
